Sweet Potato Fry Cakes

Name: Sweet Potato Fry Cakes (Elevated)
Prep time: 14 min
Cook time: 21 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 2 cups Japanese Sweet Potato Fries-cooked and cooled; 1/4 cup Potato Starch; 1 Egg Yolk; 2 tbsp Heavy Cream; 1/2 tsp Nutmeg-freshly grated; 1/4 tsp White Pepper; 1/4 tsp Sea Salt; 1/2 cup Crème Fraîche; 1 tbsp Fresh Rosemary-finely chopped; 1 clove Garlic-minced; 1/4 tsp Lemon Juice; 2 tbsp Duck Fat

⏱1h

👥4

🔥350 cal

Hard

🍽️French

🥗Vegetarian

These sweet potato fry cakes are cooked in duck fat for unparalleled richness and served with a luxurious rosemary-garlic crème fraîche.

2 cups Japanese Sweet Potato Fries-cooked and cooled

1/4 cup Potato Starch

1 Egg Yolk

2 tbsp Heavy Cream

1/2 tsp Nutmeg-freshly grated

See all 12 ingredients ↓

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⏱1h

👥4

🔥350 cal

Hard

🍽️French

🥗Vegetarian

These sweet potato fry cakes are cooked in duck fat for unparalleled richness and served with a luxurious rosemary-garlic crème fraîche.

#appetizer #side dish #sweet potato #fries #gourmet

Instructions

Prepare the Rosemary-Garlic Crème Fraîche: Combine all Rosemary-Garlic Crème Fraîche ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Mash the Sweet Potato Base sweet potato fries in a large bowl, leaving some texture.
Add the Potato Starch, Egg Yolk, Heavy Cream, Nutmeg, White Pepper, and Sea Salt to the mashed sweet potatoes.
Mix well until everything is combined.
Heat the Duck Fat in a large skillet over medium-high heat.
Form the sweet potato mixture into small, neat patties.
Fry the patties for 2-3 minutes per side, or until deeply golden brown and crispy.
Serve immediately with the Rosemary-Garlic Crème Fraîche.

Ingredients

Sweet Potato Base
2 cups 480 mL Japanese Sweet Potato Fries-cooked and cooled
1/4 cup 30 g Potato Starch
1 1 Egg Yolk
2 tbsp 30 mL Heavy Cream
1/2 tsp 2.5 mL Nutmeg-freshly grated
1/4 tsp 1.25 mL White Pepper
1/4 tsp 1.25 mL Sea Salt
Rosemary-Garlic Crème Fraîche
1/2 cup 120 mL Crème Fraîche
1 tbsp 15 mL Fresh Rosemary-finely chopped
1 clove 1 Garlic-minced
1/4 tsp 1.25 mL Lemon Juice
Frying
2 tbsp 30 mL Duck Fat

Equipment

Large Bowl
Small Bowl
Large Skillet
Fork or Potato Masher

Instructions

Prepare the Rosemary-Garlic Crème Fraîche: Combine all Rosemary-Garlic Crème Fraîche ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Mash the Sweet Potato Base sweet potato fries in a large bowl, leaving some texture.
Add the Potato Starch, Egg Yolk, Heavy Cream, Nutmeg, White Pepper, and Sea Salt to the mashed sweet potatoes.
Mix well until everything is combined.
Heat the Duck Fat in a large skillet over medium-high heat.
Form the sweet potato mixture into small, neat patties.
Fry the patties for 2-3 minutes per side, or until deeply golden brown and crispy.
Serve immediately with the Rosemary-Garlic Crème Fraîche.

Nutrition per serving

Calories 350